13
Jan
A standard temperature that works well for most bread is 81 F but if you want to adjust the flavor of your bread by adjusting the temperature it proofsferments at follow the guidelines below. During this time the loaves should nearly double in size.
During this time the loaves should nearly double in size.
Proofing bread dough temperature. Target Temperatures for Proofing Dough Standard. A standard temperature that works well for most bread is 81 F but if you want to adjust the flavor of your bread by adjusting the temperature it proofsferments at follow the guidelines below. Once it reaches 110 degrees turn the oven off.
Place the dough in the oven and close the door. Opening the oven door will lower the heat a bit and thats okay youre aiming for 75 to 85 degrees. Keep the dough closed for the duration of the proofing time according to your recipe.
Try aiming for a cooler dough temperature say 73F on a hot day. And a slightly warmer temperature on a cool day. A bread proofer can help here.
Even though the DDT formula can help you achieve more predictable rise times always let the doughs progress be your guide rather than the clock. Home bakers can use a regular refrigerator to accomplish the same thing. A proofer aka proofing oven proofing cabinet dough proofer proofing drawer or proof box is a warm area 70-115F designed to maximize proofing by keeping dough warm and humid.
The industry-standard Desired Dough Temperature is 24-26C 75-79F for artisan bread and 28-32C 82-86F for quick bread. The perfect dough temperature can also be set individually for the type of bread in production. This method uses a Base Temperature BT.
You can place the shaped dough into baskets bowls or bread pans cover with towels and perform a shorter second rise at room temperature or in the refrigerator. During this time the loaves should nearly double in size. Proofing loaves in the fridge known as retarding will slow down the final rise.
Dough rises most efficiently when at a temperature between 80-99F 27-37C. Keeping the dough in a slightly humid and draft-free area at this temperature will allow it to rise well without risking killing any yeast or slowing the proof. A proofing box is ideal for getting a reliable rise.
Bread dough rising and proving temperature is a major factor which will affect rise time. It can be very difficult to control this if you live in an area of temperature extremes but you can make adjustments in your bread making process to get around this problem. The proofing of pizza dough balls can be done in the fridge or at room temperature or in the oven.
The same can be done for bread dough as well. The easiest way is to place the dough balls into airtight containers and you can even let them to proof for 20-24 hours. Time almost always adds flavor to bread.
Unless youre making an enriched dough with lots of sugar andor fat andor added stuff so any added flavor wouldnt be noticed anyway. If youre making artisan bread flour - water - yeast - salt and you. The optimal ambient temperature for risingproofing is 75 to 78 F thats warm enough to rise but cool enough to develop flavor.
That can be hard to achieve in hot summer or winter but its. Even though oven lights in most situations will keep temperatures inside an oven around the 74-78 degree mark the downfall is that it takes a long time to warm up. We find this method can take upwards of an hour to bring an oven up to proofing temps.
A longer proof also allows the gluten to expand producing that unique bread texture we all want and crave. So if youre facing humid conditions keeping things cool is where its at. Temperature Control Room temperature an ideal temperature to proof your bread is.
Ideally your dough should be proofed in a draft free and humid area that will have a consistent temperature. Humidity levels of 60 80 work best for dough proofing. Sourdough tends to ferment best within a temperature range of 75F 82F 25C.
Most oven temperatures are between 70-115F when the bread is proofing. Hearing about this feature can be really exciting but as expected not all oven types have this setting which means you cannot proof your dough in an oven without the proof setting except you want to consider other methods.